Pink Heart Snack Treats (Printable Format)
Tender heart-shaped vanilla cakes stuffed with soft marshmallow cream and coated in pink almond bark for a sentimental delight.
# Needed Ingredients:
→ Cake
01 -
2 tablespoons vegetable oil
02 -
3 eggs, at room temperature
03 -
1 ⅓ cups water
04 -
1 cup full-fat sour cream
05 -
½ teaspoon kosher salt
06 -
1 cup granulated sugar
07 -
1 box white cake mix
08 -
1 tablespoon vanilla extract
09 -
1 cup all-purpose flour
→ Marshmallow Filling
10 -
2 cups powdered sugar
11 -
¼ teaspoon kosher salt
12 -
7 oz marshmallow fluff or creme
13 -
¾ cup salted butter, softened
14 -
1 ½ teaspoons vanilla extract
15 -
2-4 tablespoons heavy cream, at room temperature
→ Coating
16 -
Pink gel food coloring (gel type is required)
17 -
32 oz almond bark
18 -
3 tablespoons Crisco (or use butter or vegetable oil)
# Preparation Steps:
01 -
Heat your oven to 350°F, and prep two half-sheet pans (18×13-inch) with parchment paper, sprayed lightly. Toss the cake mix, sugar, water, eggs, vanilla, and oil into a stand or handheld mixer and mix for about a minute. Add in flour, salt, and sour cream, then beat for 2-3 minutes until it’s totally smooth.
02 -
Pour the batter into the two pans, smoothing it out evenly; these layers will be thin. Bake for 15-18 minutes until done. Once out, let them cool for half an hour at room temperature, then chill in the fridge for another 30-60 minutes.
03 -
On medium-high, whip up the marshmallow fluff and butter until creamy, about a minute. Toss in powdered sugar, vanilla, salt, and a couple of tablespoons of cream, mixing until creamy again. Add a little extra cream if needed—it should spread easily but not be runny.
04 -
Use a 3-inch heart-shaped cookie cutter to make 32 cutouts. On half of these, spread some of the filling, then place the other half of the hearts on top. Place them on a sheet pan lined with parchment and put them in the freezer for an hour.
05 -
Pop the almond bark into a microwave-safe bowl. Heat it in 30-second bursts, stirring each time, until melted. Stir in the Crisco until smooth. Save about ½-1 cup of melted almond bark for decorating later. Add pink gel food coloring into the remaining almond bark. Let it sit for a couple of minutes to cool slightly.
06 -
Take the frozen hearts and dunk them into the pink almond bark, placing them onto a parchment-lined cooling rack to set. After 10 minutes, drizzle the reserved white almond bark over the hearts in swirls or patterns to fancy them up.
# Supplementary Details:
01 -
Stick to gel-based food dye. Other kinds can ruin the chocolate.
02 -
Room-temperature ingredients give better results.
03 -
Freezing the assembled hearts makes dipping way easier.